Chettinad Restaurant

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

Chettinad village style soup, flavoured with tomato, tamarind, garlic, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried togive that crunchiness

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother.Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, and tempered with aromatic curry leaves.Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother.Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with acombination of lemon rice and paratha

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour

Peachy and very soft with notes of Lychee and pineapple

Floral, racy and dry with green, crisp fruit, an innovative wine by a collaboration of private land owners

Light yellow in colour, floral and citrus aromas and displaying ripe, fresh fruit flavours, a clean mouth-feel and lively crisp acidity

Aromatic lime and apples with the soft sweetness of peach and cherry blossom

Fresh, dry, crisp and modern, from this classic Spanish region using the local Viura grape

Full, aromatic fresh style: packed with peach and pear rounded off with soft apricots

Softly spiced, fresh, floral delight, dry with unmistakably fragrant characters, unique to Argentina

Fresh and crisp with classic characters of gooseberry and tropical flavours. Excellent weight and mouthfeel and a dry, lingering finish

Made in classic Chablis style, it is lean and elegant with underlying Chardonnay fruit from the northern tip of Burgundy

Stylish and crisp aromas of gooseberries and powerful fruit flavours, linked with a clean finish, from one of the finest and most dynamic producers

Salmon-pink with red highlights, a soft and fruity rosé showing notes of strawberry jam and citrus on the finish

Slightly drier in style, full of fresh summer berry fruit aromas

Cherry-red, very smooth with blackberry and plum fruit: the tannins are light and finish soft

Soft, warm and smooth red with lots of blackcurrant and plum fruits and a dash of spice

This wonderful indigenous grape produces Shiraz like flavours and spice with the extra bit of juicy fruit, liquorice and vanilla

Medium-bodied and fruity with raspberry, cherry and plum, complemented by vanilla spices

Plenty of ripe, soft berry fruit flavours with the usual pinch of spice associated with Malbec as well as cinnamon and vanilla oak-spice notes

Mazuelo adds a ripe cherry chunkiness to the smooth raspberries and cream style of Tempranillo

A deep-coloured wine made from South Africa's 'own' grape variety. Excellent berry fruit flavours and soft tannins from vineyards located in the beautiful region of Stellenbosch

Notes of raspberry and cherry on the nose, ripe blue and black fruits being added on the medium-bodied palate: a touch of spice on the finish

Enticing primary aromas of dark cherry, raspberry and rose are highlighted with deeper notes of liquorice and chocolate

Summer fruits, cassis, fennel, mint, dark, bitter chocolate are all wrapped up in serious, warm toasty oak. The palate is all about chunky, chewy, integrated tannins

Lovely, fresh grapey aroma and palate with a sweet mouth-filling flavour and bubbly personality from the Moscato grape

Light and lively, with ripe pears and lemons rounded off with a hint of sweetness

A light, fresh, vigorously youthful Champagne with a fine, elegant, slightly lemony nose, lively mousse and long, crisp palate

Fresh Strawberry and Lime juice with splash Vodka and sugar syrup

Fresh lime juice with splash of Bacardi and sugar syrup

Fresh Lime Juice

Fresh strawberry & lime juice

Golden pancake smothered with chocolate sauce and nut, served chocolate ice cream

Golden pancake smothered with warm cane sugar and nuts, served with ice cream

Homemade condensed milk in a rose and saffron syrup, served with vanilla Ice cream

Dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom

A traditional Chettinad pudding made from semolina cooked with butter and studded with raisins and cashew nuts

Delicious and smooth Indian ice-cream Flavours available: mango, pistachio, malai or almond

Choice of vanilla, strawberry and chocolate ice cream

Fresh lime juice

Fresh strawberry and lime juice

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

(Not available for takeaway) Best when it is accompanied with your drinks. Pappadam - Plain, flat, thin, crispy snacks. Peanut fry - Peanuts fried with light batter. Kajoo Pakoda - Cashew nuts quick fried in crunchy batter. Mini Masala Pappadam - Mini pappadam coated with Chettinad spices

(Not available for takeaway) Lemon pickle, mango chutney, mint sauce, coconut chutney and tamarind sauce

Extract of coastal spices with lamb bone cooked with ginger, onion, green chillies, black pepper and served with lamb bone

Chettinad village style soup, flavoured with tomato, tamarind, garlic, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

Dry boneless Chicken cooked with mix capsicum, red onions, black pepper and green chillies and tossed with South Indian spices and served with salad

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Fresh tiger prawns marinated in refreshing spices and cooked with South Indian chilli sauce

(Not available for takeaway) A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poritha Meen (fish), Eral Poriyal (prawn) and Poricha Kolli, served with salad

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. Served with sambar and chutney

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried to give that crunchiness

Fresh Indian cottage cheese cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

(Not available for takeaway) Mix platter of Vegetable Samosa, Mini Masla Dosa, Gobi 65 & Ulundu Vadai, served with salad and Sambar

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with Sambar, coconut chutney and potato masala

Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

This unusual curry is made by fisherman after a long fishing trips. Squid is simmered with tangy tomato and tamarind rich gravy sauce and finally sautéed with curry leaves, mustard and fennel seeds

An inspiration dish from the neighbouring state of Kerala where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice

Starting with pappadam and soup, followed by a main course of Eral Poriyal (prawn), Meen Kullambu (fish), Kannava Curry (squid), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and soup, followed by a main course of Kolli Melagu Varuval (chicken), Chettinad Kolli (chicken), Thengai Aadu Kullambu (lamb), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and rasam soup, followed by a main course of Kilangu Poriyal (Potato), Kathrika Kara Kullambu (aubergine), Avial (mixed veg), Keerai Paripu (Dal and spinach), Saag (spinach), sambar, raitha, rice, bread and dessert

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Homemade yogurt mix with cucumber and carrot

Sambar is a vegetable stew, made with tamarind, drumstick, onions and tomatoes

(Not available for takeaway) Vegetable salad made with green mango, carrots, mixed leaves, tomato, Black pepper and dash of lemon juice

Potatoes cooked with delicate South Indian spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Prawn and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Steam rice mixed with South Indian tomato masala sauce

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

Best when it is accompanied with your drinks. Pappadam - Plain thin crispy snacks. Peanut fry - Peanuts fried with light batter. Kajoo Pakoda - Cashew nuts quick fried in crunchy batter. Mini Masala Pappadam – Thin crispy masala snacks

Lemon pickle, mango chutney, mint sauce, coconut chutney and tamarind Sauce

Extract of coastal spices with lamb bone cooked with ginger, onion, green chillies, black pepper and served with lamb bone

Chettinad village style soup, flavoured with tomato, tamarind, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

Dry boneless Chicken cooked with mix capsicum, red onions, black pepper and green chillies and tossed with South Indian spices and served with salad

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Fresh tiger prawns marinated in refreshing spices and cooked with South Indian chilli sauce

A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poritha Meen (fish), Eral Poriyal (prawn) and Poricha Kolli, served with salad and mint coriander sauce

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. Served with sambar and chutney

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried to give that crunchiness

Fresh Indian cottage cheese cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Mix platter of Vegetable Samosa, Mini Masala Dosa, Gobi 65 Ulundu Vadai, served with salad and Sambar

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with Sambar, coconut chutney and potato masala

Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, cashew nuts and tempered with aromatic curry leaves.Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, Garlic.30250and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

This unusual curry is made by fisherman after a long fishing trips. Squid is simmered with tangy tomato and tamarind rich gravy sauce and finally sautéed with curry leaves, mustard and fennel seeds

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

An inspiration dish from the neighbouring state of Kerala where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice

Starting with pappadam and soup, followed by a main course of Eral Poriyal (prawn), Meen Kullambu (fish), Kannava Curry (squid), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and soup, followed by a main course of Kolli Melagu Varuval (chicken), Chettinad Kolli (chicken), Thengai Aadu Kullambu (lamb), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and rasam soup, followed by a main course of Kilangu Poriyal (Potato), Kathrika Kara Kullambu (aubergine), Avial (mixed veg), Keerai Paripu (Dal and spinach), Saag (spinach), sambar, raitha, rice, bread and dessert

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Homemade yogurt mix with cucumber and carrot

Sambar is a vegetable stew, made with tamarind, drumstick, onions and tomatoes

Vegetable salad made with green mango, carrots, mixed leaves, tomato, Black pepper and dash of lemon juice

Potatoes cooked with delicate South Indian spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Prawn and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Steam rice mixed with South Indian tomato masala sauce

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

Chettinad village style soup, flavoured with tomato, tamarind, garlic, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried togive that crunchiness

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother.Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, and tempered with aromatic curry leaves.Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother.Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with acombination of lemon rice and paratha

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour

Peachy and very soft with notes of Lychee and pineapple

Floral, racy and dry with green, crisp fruit, an innovative wine by a collaboration of private land owners

Light yellow in colour, floral and citrus aromas and displaying ripe, fresh fruit flavours, a clean mouth-feel and lively crisp acidity

Aromatic lime and apples with the soft sweetness of peach and cherry blossom

Fresh, dry, crisp and modern, from this classic Spanish region using the local Viura grape

Full, aromatic fresh style: packed with peach and pear rounded off with soft apricots

Softly spiced, fresh, floral delight, dry with unmistakably fragrant characters, unique to Argentina

Fresh and crisp with classic characters of gooseberry and tropical flavours. Excellent weight and mouthfeel and a dry, lingering finish

Made in classic Chablis style, it is lean and elegant with underlying Chardonnay fruit from the northern tip of Burgundy

Stylish and crisp aromas of gooseberries and powerful fruit flavours, linked with a clean finish, from one of the finest and most dynamic producers

Salmon-pink with red highlights, a soft and fruity rosé showing notes of strawberry jam and citrus on the finish

Slightly drier in style, full of fresh summer berry fruit aromas

Cherry-red, very smooth with blackberry and plum fruit: the tannins are light and finish soft

Soft, warm and smooth red with lots of blackcurrant and plum fruits and a dash of spice

This wonderful indigenous grape produces Shiraz like flavours and spice with the extra bit of juicy fruit, liquorice and vanilla

Medium-bodied and fruity with raspberry, cherry and plum, complemented by vanilla spices

Plenty of ripe, soft berry fruit flavours with the usual pinch of spice associated with Malbec as well as cinnamon and vanilla oak-spice notes

Mazuelo adds a ripe cherry chunkiness to the smooth raspberries and cream style of Tempranillo

A deep-coloured wine made from South Africa's 'own' grape variety. Excellent berry fruit flavours and soft tannins from vineyards located in the beautiful region of Stellenbosch

Notes of raspberry and cherry on the nose, ripe blue and black fruits being added on the medium-bodied palate: a touch of spice on the finish

Enticing primary aromas of dark cherry, raspberry and rose are highlighted with deeper notes of liquorice and chocolate

Summer fruits, cassis, fennel, mint, dark, bitter chocolate are all wrapped up in serious, warm toasty oak. The palate is all about chunky, chewy, integrated tannins

Lovely, fresh grapey aroma and palate with a sweet mouth-filling flavour and bubbly personality from the Moscato grape

Light and lively, with ripe pears and lemons rounded off with a hint of sweetness

A light, fresh, vigorously youthful Champagne with a fine, elegant, slightly lemony nose, lively mousse and long, crisp palate

Fresh Strawberry and Lime juice with splash Vodka and sugar syrup

Fresh lime juice with splash of Bacardi and sugar syrup

Fresh Lime Juice

Fresh strawberry lime juice

Golden pancake smothered with chocolate sauce and nut, served chocolate ice cream

Golden pancake smothered with warm cane sugar and nuts, served with ice cream

Homemade condensed milk in a rose and saffron syrup, served with vanilla Ice cream

Dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom

A traditional Chettinad pudding made from semolina cooked with butter and studded with raisins and cashew nuts

Delicious and smooth Indian ice-cream Flavours available: mango, pistachio, malai or almond

Choice of vanilla, strawberry and chocolate ice cream

Fresh lime juice

Fresh strawberry and lime juice

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

(Not available for takeaway) Best when it is accompanied with your drinks. Pappadam - Plain, flat, thin, crispy snacks. Peanut fry - Peanuts fried with light batter. Kajoo Pakoda - Cashew nuts quick fried in crunchy batter. Mini Masala Pappadam - Mini pappadam coated with Chettinad spices

(Not available for takeaway) Lemon pickle, mango chutney, mint sauce, coconut chutney and tamarind sauce

Extract of coastal spices with lamb bone cooked with ginger, onion, green chillies, black pepper and served with lamb bone

Chettinad village style soup, flavoured with tomato, tamarind, garlic, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

Dry boneless Chicken cooked with mix capsicum, red onions, black pepper and green chillies and tossed with South Indian spices and served with salad

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Fresh tiger prawns marinated in refreshing spices and cooked with South Indian chilli sauce

(Not available for takeaway) A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poritha Meen (fish), Eral Poriyal (prawn) and Poricha Kolli, served with salad

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. Served with sambar and chutney

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried to give that crunchiness

Fresh Indian cottage cheese cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

(Not available for takeaway) Mix platter of Vegetable Samosa, Mini Masla Dosa, Gobi 65 Ulundu Vadai, served with salad and Sambar

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with Sambar, coconut chutney and potato masala

Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

This unusual curry is made by fisherman after a long fishing trips. Squid is simmered with tangy tomato and tamarind rich gravy sauce and finally sautéed with curry leaves, mustard and fennel seeds

An inspiration dish from the neighbouring state of Kerala where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice

Starting with pappadam and soup, followed by a main course of Eral Poriyal (prawn), Meen Kullambu (fish), Kannava Curry (squid), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and soup, followed by a main course of Kolli Melagu Varuval (chicken), Chettinad Kolli (chicken), Thengai Aadu Kullambu (lamb), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and rasam soup, followed by a main course of Kilangu Poriyal (Potato), Kathrika Kara Kullambu (aubergine), Avial (mixed veg), Keerai Paripu (Dal and spinach), Saag (spinach), sambar, raitha, rice, bread and dessert

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Homemade yogurt mix with cucumber and carrot

Sambar is a vegetable stew, made with tamarind, drumstick, onions and tomatoes

(Not available for takeaway) Vegetable salad made with green mango, carrots, mixed leaves, tomato, Black pepper and dash of lemon juice

Potatoes cooked with delicate South Indian spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Prawn and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Steam rice mixed with South Indian tomato masala sauce

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

Best when it is accompanied with your drinks. Pappadam - Plain thin crispy snacks. Peanut fry - Peanuts fried with light batter. Kajoo Pakoda - Cashew nuts quick fried in crunchy batter. Mini Masala Pappadam – Thin crispy masala snacks

Lemon pickle, mango chutney, mint sauce, coconut chutney and tamarind Sauce

Extract of coastal spices with lamb bone cooked with ginger, onion, green chillies, black pepper and served with lamb bone

Chettinad village style soup, flavoured with tomato, tamarind, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

Dry boneless Chicken cooked with mix capsicum, red onions, black pepper and green chillies and tossed with South Indian spices and served with salad

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Fresh tiger prawns marinated in refreshing spices and cooked with South Indian chilli sauce

A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poritha Meen (fish), Eral Poriyal (prawn) and Poricha Kolli, served with salad and mint coriander sauce

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. Served with sambar and chutney

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried to give that crunchiness

Fresh Indian cottage cheese cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Mix platter of Vegetable Samosa, Mini Masala Dosa, Gobi 65 & Ulundu Vadai, served with salad and Sambar

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with Sambar, coconut chutney and potato masala

Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, cashew nuts and tempered with aromatic curry leaves.Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, Garlic.30250and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

This unusual curry is made by fisherman after a long fishing trips. Squid is simmered with tangy tomato and tamarind rich gravy sauce and finally sautéed with curry leaves, mustard and fennel seeds

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

An inspiration dish from the neighbouring state of Kerala where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice

Starting with pappadam and soup, followed by a main course of Eral Poriyal (prawn), Meen Kullambu (fish), Kannava Curry (squid), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and soup, followed by a main course of Kolli Melagu Varuval (chicken), Chettinad Kolli (chicken), Thengai Aadu Kullambu (lamb), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and rasam soup, followed by a main course of Kilangu Poriyal (Potato), Kathrika Kara Kullambu (aubergine), Avial (mixed veg), Keerai Paripu (Dal and spinach), Saag (spinach), sambar, raitha, rice, bread and dessert

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Homemade yogurt mix with cucumber and carrot

Sambar is a vegetable stew, made with tamarind, drumstick, onions and tomatoes

Vegetable salad made with green mango, carrots, mixed leaves, tomato, Black pepper and dash of lemon juice

Potatoes cooked with delicate South Indian spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Prawn and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Steam rice mixed with South Indian tomato masala sauce

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

Chettinad village style soup, flavoured with tomato, tamarind, garlic, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried togive that crunchiness

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother.Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, and tempered with aromatic curry leaves.Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother.Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with acombination of lemon rice and paratha

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour

Peachy and very soft with notes of Lychee and pineapple

Floral, racy and dry with green, crisp fruit, an innovative wine by a collaboration of private land owners

Light yellow in colour, floral and citrus aromas and displaying ripe, fresh fruit flavours, a clean mouth-feel and lively crisp acidity

Aromatic lime and apples with the soft sweetness of peach and cherry blossom

Fresh, dry, crisp and modern, from this classic Spanish region using the local Viura grape

Full, aromatic fresh style: packed with peach and pear rounded off with soft apricots

Softly spiced, fresh, floral delight, dry with unmistakably fragrant characters, unique to Argentina

Fresh and crisp with classic characters of gooseberry and tropical flavours. Excellent weight and mouthfeel and a dry, lingering finish

Made in classic Chablis style, it is lean and elegant with underlying Chardonnay fruit from the northern tip of Burgundy

Stylish and crisp aromas of gooseberries and powerful fruit flavours, linked with a clean finish, from one of the finest and most dynamic producers

Salmon-pink with red highlights, a soft and fruity rosé showing notes of strawberry jam and citrus on the finish

Slightly drier in style, full of fresh summer berry fruit aromas

Cherry-red, very smooth with blackberry and plum fruit: the tannins are light and finish soft

Soft, warm and smooth red with lots of blackcurrant and plum fruits and a dash of spice

This wonderful indigenous grape produces Shiraz like flavours and spice with the extra bit of juicy fruit, liquorice and vanilla

Medium-bodied and fruity with raspberry, cherry and plum, complemented by vanilla spices

Plenty of ripe, soft berry fruit flavours with the usual pinch of spice associated with Malbec as well as cinnamon and vanilla oak-spice notes

Mazuelo adds a ripe cherry chunkiness to the smooth raspberries and cream style of Tempranillo

A deep-coloured wine made from South Africa's 'own' grape variety. Excellent berry fruit flavours and soft tannins from vineyards located in the beautiful region of Stellenbosch

Notes of raspberry and cherry on the nose, ripe blue and black fruits being added on the medium-bodied palate: a touch of spice on the finish

Enticing primary aromas of dark cherry, raspberry and rose are highlighted with deeper notes of liquorice and chocolate

Summer fruits, cassis, fennel, mint, dark, bitter chocolate are all wrapped up in serious, warm toasty oak. The palate is all about chunky, chewy, integrated tannins

Lovely, fresh grapey aroma and palate with a sweet mouth-filling flavour and bubbly personality from the Moscato grape

Light and lively, with ripe pears and lemons rounded off with a hint of sweetness

A light, fresh, vigorously youthful Champagne with a fine, elegant, slightly lemony nose, lively mousse and long, crisp palate

Fresh Strawberry and Lime juice with splash Vodka and sugar syrup

Fresh lime juice with splash of Bacardi and sugar syrup

Fresh Lime Juice

Fresh strawberry & lime juice

Golden pancake smothered with chocolate sauce and nut, served chocolate ice cream

Golden pancake smothered with warm cane sugar and nuts, served with ice cream

Homemade condensed milk in a rose and saffron syrup, served with vanilla Ice cream

Dumplings made from cottage cheese soaked in sweetened, thickened milk delicately flavored with cardamom

A traditional Chettinad pudding made from semolina cooked with butter and studded with raisins and cashew nuts

Delicious and smooth Indian ice-cream Flavours available: mango, pistachio, malai or almond

Choice of vanilla, strawberry and chocolate ice cream

Fresh lime juice

Fresh strawberry and lime juice

Plain, flat, thin, crispy snacks made from black gram lentils and rice and served with homemade chutneys

(Not available for takeaway) Best when it is accompanied with your drinks. Pappadam - Plain, flat, thin, crispy snacks. Peanut fry - Peanuts fried with light batter. Kajoo Pakoda - Cashew nuts quick fried in crunchy batter. Mini Masala Pappadam - Mini pappadam coated with Chettinad spices

(Not available for takeaway) Lemon pickle, mango chutney, mint sauce, coconut chutney and tamarind sauce

Extract of coastal spices with lamb bone cooked with ginger, onion, green chillies, black pepper and served with lamb bone

Chettinad village style soup, flavoured with tomato, tamarind, garlic, coriander and black pepper

A famous spicy dish from Chettinad, where lamb cubes are cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

Commonly known as "Chicken 65" is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chillies and fresh squeezed lemon juice

Dry boneless Chicken cooked with mix capsicum, red onions, black pepper and green chillies and tossed with South Indian spices and served with salad

King fish shallow fried with ground spice marinade, served with chutney and salad

Fresh tiger prawns marinated in refreshing South Indian spices and fried in traditional Chettinad style

Fresh tiger prawns marinated in refreshing spices and cooked with South Indian chilli sauce

(Not available for takeaway) A mouth-watering traditional Chettinad platter consist of Aadu Chukka (lamb), Poritha Meen (fish), Eral Poriyal (prawn) and Poricha Kolli, served with salad

Famous South Indian dish, a paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. Served with sambar and chutney

Golden fried triangle pastry, stuffed with potatoes, carrot, onion and peas

Gobi 65cooked in Chettinad style is truly tempting and enticing. Blanched Cauliflower florets nicely coated with a spiced batter and deep fried to give that crunchiness

Fresh Indian cottage cheese cooked with red onions, black pepper, ginger and green chillies to give a spicy touch

(Not available for takeaway) Mix platter of Vegetable Samosa, Mini Masla Dosa, Gobi 65 & Ulundu Vadai, served with salad and Sambar

A Paper thin golden rice and lentil pancake cooked with clarified butter (Ghee)

This is the most famous South Indian Brahmin dish, which is eaten any time during the day. A paper thin rice and lentil pancake rolled with fillings of potatoes cooked with onion, ginger and chillies

One of the better has known Dosa from Mysore town in South India. A rice and lentil pancake thinly spread with tangy, spice red chutney and melted butter filled with a mixture of potato and onion

A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with Sambar, coconut chutney and potato masala

Rice and lentil pancake filled with cottage cheese, capsicum, carrot, peas, green chillies, ginger and onions

Chettinad style rice and lentil pancake filled with traditional filling of Chicken and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Lamb and seasoned potatoes

Chettinad style rice and lentil crispy pancake filled with traditional filling of Prawn and seasoned potatoes

In Chettinadu village, it is known for using authentic spice ingredients to make Chettinadu masala curries. Our Head chef Mariyappan has used 23 different spice ingredients to cook this authentic curry. It would be only fair to say that this is the favourite dish in Chettinadu. Makes an unbeatable combination with tomato rice and poori

Black peppers are native to India and are extensively cultivated there for both its flavours and medicine. At Chettinad, cubes of chicken is cooked with black pepper and south Indian spices

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced chicken cooked in freshly grated ground coconut sauce, ginger, garlic, and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

A weekend favourite in Karaikudi, a village town of Chettinadu and Pioneers of using authentic spices to make Chettinadu masala curries. Our Head chef Mariyappan used 23 different spice ingredients to cook this authentic curry. A wedding would be unimaginable without this lamb dish, cooked in traditional Chettinadu masala

Lamb Madras is said to originate from South of India and gets its name from the city of Madras now known as Chennai, when English merchants arrived there in 1640. At Chettinad, boneless lamb cubes cooked in rich Chettinad spicy gravy and onions

This is a delicious recipe taken from head chef Mariyappan's grandmother. Mildly spiced lamb cooked in freshly grated ground coconut sauce, ginger, garlic and tempered with aromatic curry leaves. Tastes great with a combination of lemon rice and paratha

Prawns is one of the most tempting coastal seafood dish across South India. At Chettinad, tiger prawn is cooked in freshly grated coconut with South Indian spices and tastes heavenly with Tomato rice

This is a speciality dish of South Indian Christians. King fish is simmered in a traditional "kullambu", a tangy sauce of tomato and tamarind with a tinge of coconut milk

This unusual curry is made by fisherman after a long fishing trips. Squid is simmered with tangy tomato and tamarind rich gravy sauce and finally sautéed with curry leaves, mustard and fennel seeds

An inspiration dish from the neighbouring state of Kerala where king fish, squid and prawns dipped in coconut flavoured sauce and cooked with South Indian roasted spices. Perfect combination with coconut rice

Starting with pappadam and soup, followed by a main course of Eral Poriyal (prawn), Meen Kullambu (fish), Kannava Curry (squid), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and soup, followed by a main course of Kolli Melagu Varuval (chicken), Chettinad Kolli (chicken), Thengai Aadu Kullambu (lamb), two vegetable curry, raitha, rice, bread and dessert

Starting with pappadam and rasam soup, followed by a main course of Kilangu Poriyal (Potato), Kathrika Kara Kullambu (aubergine), Avial (mixed veg), Keerai Paripu (Dal and spinach), Saag (spinach), sambar, raitha, rice, bread and dessert

Aubergine sautéed and cooked with authentic south Indian spices. This is a famous Tamilian staple curry made to serve along white rice. It's tangy and thick in texture

Avial is a wholesome concoction of fresh vegetables put together in thick coconut gravy

Fresh spinach and toor dal cooked in a garlic sauce, tomatoes and green chillies and, flavoured with curry leaves

Fresh mix vegetables cooked in a creamy sauce of roasted nuts and coconut

Spinach and Indian soft cottage cheese tempered with onion, garlic, tomato and spices

Homemade yogurt mix with cucumber and carrot

Sambar is a vegetable stew, made with tamarind, drumstick, onions and tomatoes

(Not available for takeaway) Vegetable salad made with green mango, carrots, mixed leaves, tomato, Black pepper and dash of lemon juice

Potatoes cooked with delicate South Indian spices

Chicken or Lamb cubes and basmati rice cooked with traditional Chettinad spices

Prawn and basmati rice cooked with traditional Chettinad spices

Basmati rice mixed with fresh coconut, black lentils and curry leaves

A tangy, fresh tasting rice cooked with lemon juice, fresh curry leaves, Lentils and mustard seeds

Steam rice mixed with South Indian tomato masala sauce

Flavoured with cardamom, cloves cinnamon, cumin and garnished with crisped brown onions

Steamed plain white basmati rice

2 pieces of regular Indian bread made of finely milled whole wheat flour

Fluffy fried flat breads made from wheat flour

Soft thick pancake, made with soaked lentils and rice

Flaky bread made with white flour